Cucumber & shallot pickle

Cucumber & shallot pickle

By
From
The Huxtaburger Book
Makes
280 g
Photographer
Chris Middleton

This is a very simple and quick pickle. It is great for cutting through the fattiness and richness of the maple-glazed bacon hot dog recipe.

Ingredients

Quantity Ingredient
1 telegraph cucumber, peeled, seeded and coarsely grated
2 french shallots, very finely diced
150ml chardonnay vinegar
55g caster sugar
1 teaspoon brown mustard seeds
1/2 teaspoon dill seeds
1 teaspoon chopped dill

Method

  1. Place all the ingredients, except the chopped dill, into a saucepan over a medium heat. Stir to combine, then cook for 4 minutes, or until the mixture thickens slightly and resembles a relish.
  2. Set aside to cool, then stir the dill through. This pickle is best used fresh, but will keep in an airtight container in the fridge for up to 1 week.
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
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